Roast Beef French Dip With Green Pea Pesto Recipes

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CHEAPO PEA PESTO



Cheapo Pea Pesto image

Provided by Food Network

Categories     condiment

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 8

1 cup frozen green peas, defrosted
1/4 cup toasted walnuts
1 clove garlic
1/4 cup grated domestic Parmesan
Juice of 1 lemon
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Serving suggestions: crostini

Steps:

  • Combine the peas, walnuts and garlic in a food processor. Pulse until chopped into a thick mixture. Add the cheese and lemon juice and pulse again until incorporated.
  • With the machine running, slowly drizzle in the olive oil until a thick paste is formed. Turn off the machine and season with salt and pepper. Pulse the pesto one final time to incorporate the seasoning.
  • Serve over crostini for an easy appetizer.

EASY BEEF FRENCH DIP WITH QUICK AU JUS



Easy Beef French Dip with Quick au Jus image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
6 tablespoons unsalted butter
8 ounces cremini mushrooms, thickly sliced
2 sprigs fresh thyme
2 cloves garlic, minced
4 sub rolls, hinged
1 quart beef broth, warmed
1 1/2 pounds very rare deli-shaved roast beef
Creamy horseradish sauce and giardiniera, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
  • Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
  • To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
  • To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.

FRENCH DIP SANDWICHES



French Dip Sandwiches image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consomme, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split

Steps:

  • In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
  • Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

BEEF DIP



Beef Dip image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 servings, plus some leftovers

Number Of Ingredients 16

1/2 cup minced garlic, plus more for au jus
1/4 cup salt
3 tablespoons ground black pepper, plus more for au jus
3 tablespoons granulated onion
3 tablespoons dried thyme
1 tablespoon dried rosemary
16 ounces Irish stout, such as Guinness
One 5-pound boneless beef rib-eye or prime rib
2 egg yolks
5 tablespoons minced garlic
3 tablespoons prepared horseradish
2 1/4 teaspoons lemon juice
1 1/2 teaspoons Dijon mustard
3/4 teaspoon salt
1 3/4 cups olive oil
Serving suggestions: sliced white Cheddar, demi-baguettes

Steps:

  • For the prime rib rub: Preheat oven to 450 degrees F.
  • Mix the garlic, salt, pepper, granulated onion, thyme and rosemary together in a small bowl. Pour the Irish stout and 2 cups water into a large metal roasting pan fitted with a rack inside. Rub seasoning mix all over prime rib and place in the roasting pan fat-side up. Roast, uncovered, 30 minutes. Reduce oven temperature to 325 degrees F. Cover roast with tin foil and roast until a meat thermometer inserted into the thickest part registers 145 degrees F for medium-rare, about 2 hours. Transfer to a cutting board, wrap in foil and let rest for 20 minutes before slicing. Save drippings in pan to make au jus.
  • For the horseradish aioli: Place yolks, garlic, horseradish, lemon juice, Dijon and salt into a food processor. Process until smooth, then drizzle in olive oil until it reaches desired consistency.
  • To make au jus, pour pan drippings into a small saucepan. Add black pepper and minced garlic to taste. Add water if more au jus is desired than what was left from roasting the meat. Bring to a simmer on stovetop, and simmer a few minutes.
  • To make the sandwich: Soak a 1/3-pound slice prime rib in au jus briefly, then saute in a pan to warm, and top with two slices of white Cheddar. Served on a demi-baguette with 2 ounces of horseradish aioli, along with a side of au jus for dipping. Repeat with 5 more slices.

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